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Assessment of nutritional and bioactive properties for gluten‐free tarhana containing various legumes and cereals

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dc.contributor.authorAtasoy, Rabia
dc.contributor.authorHendek Ertop, Müge
dc.date.accessioned2026-01-06T13:30:31Z
dc.date.issued2021-06-02
dc.description.urihttps://doi.org/10.1111/jfpp.15606
dc.description.urihttps://dx.doi.org/10.1111/jfpp.15606
dc.identifier.doi10.1111/jfpp.15606
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.openairedoi_dedup___::9c7ebead743147413c2310cb1967c4f1
dc.identifier.orcid0000-0003-4300-7790
dc.identifier.scopus2-s2.0-85107330113
dc.identifier.urihttps://hdl.handle.net/20.500.12597/44019
dc.identifier.volume45
dc.identifier.wos000657130000001
dc.language.isoeng
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.rightsCLOSED
dc.titleAssessment of nutritional and bioactive properties for gluten‐free tarhana containing various legumes and cereals
dc.typeArticle
dspace.entity.typePublication
local.import.sourceOpenAire
local.indexed.atWOS
local.indexed.atScopus

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